Black Bean Chicken Chili

3 cans (15 oz) black beans, drained
2 cups cooked chicken, diced
2 tsp. minced garlic
1 cup diced onions
1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) tomato sauce
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. ground coriander

Directions:

In a large bowl, combine the ingredients and stir.
Transfer to baking dish or crock pot.
Bake at 325, covered for 2 hrs. (or cook in crock pot on low for 5-6 hrs.)
To cook in a stock pot, simmer chili over low heat for 2-3 hours stirring often until thickened.

Serve with sour cream and shredded cheese.